3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Measured probing temperatues of 49 F to 50 F at prep table top and bottom. Products involved include raw chicken (apx. 50 lbs that is still frozen, so was saved). See Voluntary Destruction of Unfit Products for gyro meat (apx. 1/2 pound), corned beef (apx. 2 pounds), Ranch Dressing (apx. 4 pounds) and Mayonaise (apx. 4 pounds), cheese cakes are apx. 5 pounds total (not sweet potato pie is also a TCS Foods and subject to date marking).
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed meat slicer needs recleaning (e.g. at pusher and back of blade-guard areas). Same observation for magnetic knife rack.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed handsink by prep sink with a knife in it-this is not allowed because of cross contaminations.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.